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    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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    Other Kamado
  1. Craigslist find: name that grill

    That's an RJ creation and appears to be a K7 with the newer gas option. I'd guess that it was built around the 2003 - 2005 years. It looks to be in good shape but I'd sure hate to try moving it off the stones it's sitting on. It's a heavy one for sure.
  2. Cuisinart Returns

    Been there! We had a Cuisinart coffee maker - put roasted beans in the hopper, add water to the unit and punch the brew button. It would grind the beans, brew a pot and made consistently good coffee. But after about 9 months use it just stopped heating. No hot plate, no brewing however, it would grind beans and the lights worked. Contacted Cuisinart via email and explained the heating issue. They replied that I should clean the chute from the grinder. HUH? Emailed again and emphasized the 'no heat' problem and was told they would replace it if I had proof of purchase, which I did, and I was to send the bad unit back to them. We're talking about a ~$100.00 unit here. Turned out that the return address was less than 15 miles from our home. I asked if I could run it over to the facility and save the $15 return shipping cost. Nope! Had to FedEx it. OK. So off it went. Received the new replacement and it worked great - for about 6 months and the same problem occurred. Bummer! I decided not to deal with Cuisinart any more and replaced the unit with a bare bones unit similar to a Mr. Coffee. So now I have to grind the beans myself but I do get great coffee every morning and have for the last couple of years. I think that the Cuisinar brand is over rated and I'm skeptical about buying any moreof their products. JMO.
  3. Thermapen MK4

    The email info states the following for "Open Box"... "The Thermapen Mk4 is our latest model, and we have accumulated a small number of Thermapen Mk4s here (and from the factory in England) that, for various reasons, we will not sell as new units. Open Box Includes: sales demos, customer returns, cosmetic seconds, slightly damaged packaging, refurbished units. While not the same as new, all units are like-new and include the full warranty. They also include instructions, the Thermapen User's Guidebook, and a calibration certificate. In most cases, you won't be able to differentiate these from new stock. Please note, the Thermapen Mk4 is the newest version. This private sale does not include the Classic Thermapen. Offer limited to colors and stock on hand."
  4. Ran across this video the other day and saw that this fellow does his entire cook with the lid open. Interesting.
  5. Enough with the Announcement s pop up

    I think it's a browser issue. I use Firefox and get the Announcement window, which loads and displays the entire content of the TOS/Guidelines, etc. but then collapses to just the Title and first line of the content. This all happens in about a second and occurs on every page. It's annoying but I've learned to live with it. I did try using Safari and the Announcement window loads completely but does not collapse. Perhaps if the Announcement page was only on the Main page, pages would load faster and bandwidth would be saved.
  6. Jerky Question

    Thanks for the reply. I hear you on keeping the Kamado at a very low temperature. Perhaps using only a few lumps charcoal and a smoke generator of some sort would work - just guessing here. I did try a batch of jerky a while back on my K and ran into the problem of keeping the temp low enough. Since then I've gone back to using my offset smoker and have gotten good results. Your jerky looks great! Nice job.
  7. Jerky Question

    Looks great. Just curious but why not finish it on your K for a little wood smoke flavor. In the past I've used London Broil for jerky but this year I switched to eye of round and didn't have to worry about trimming any fat off - turned out great. Never thought about heart meat. Let us know how this works out for you. Thanks.
  8. Kamado rescue. A Christmas story

    The gas burner was an option. It was offered in both LP and natural gas. Later models were incorporated in the lower draft door and the burner was below the fire grate. It was used for starting or for cooking without charcoal. Not sure what that grate on the gas burner is for but I don't think it's for supporting anything - could be wrong though. Personally, I would get rid of the gas hardware, cover the hole for the gas option and use charcoal - but that's just me. Take a look at the Kick Ash basket offerings and see what they have that may fit in the K7. Richard Johnson, or RJ, offered charcoal baskets as an option and I would recommend using one. It will save the charcoal bowl. Web site... http://www.kickashbasket.com Other options for the grill were a lower bracket that holds the optional heat diffuser. Another option was an upper bracket and grate for expanding the amount of food you could cook. There were other grate options but were kind of specialized. I can't comment on the side tables as I am not familiar with them. Sorry. One other option was a grill scraper and ash removal tool all in one - works great. I can't speak for this outfit but you might get an idea for some of the accessories available... http://www.kamadorocketgrillslasvegas.com/kamado-rocket-barbecue-grill/ A comment or two... Don't over tighten the top vent after a cook to kill the fire. Give it a good "spin" till it stops by itself and leave it. Make sure that the bottom vent is tightly closed and you'll be fine. If the top vent gets stuck, as you mentioned above, build a fire and prop the lid open an inch or two. The heat will cause things to expand and you will be able to move the top vent with little effort - from experience. LOL! I have found that the top vent only needs a few turns and the bottom vent needs to be open about the thickness of a credit card or two to maintain a constant temperature. It also takes quite a bit of time for the Kamado to come down in temperature due to the mass / wall thickness of the unit. Congratulations on an outstanding first cook. That roast looks yummy and I'm sure you will get many years and lots of tasty meals from it. Enjoy your new acquisition and happy cooking.
  9. Replacement Firebox

    You might take a look at the Kick Ash basket products and get one that fits your Kamado. The basket will keep the lit charcoal from direct contact with the fire box and grate which may help to avoid damage to them. You could also remove the grate and just use the basket alone. It would improve airflow too. Just a thought.
  10. ThermoWorks infrared gun

    I also have a one of their IR meters but a different model. It works great but you might want to take at look at "Emissivity" and how it relates to accurate readings. Here is a link to the Thermoworks page on it... http://www.thermoworks.com/emissivity_table Various surfaces reflect differently and will affect the readings you get. Sounds like a really nice Christmas present. Enjoy!
  11. New Lodge Round (double handle) skillets

    Glad to see that Lodge is offering smaller Loop Handle skillets. We've had the 17" version for several years and it is really handy. We have a Kamado K9 and use the large skillet for cooks like pork roast, sauerkraut and taters, pot roast, etc. We have a large inventory of cast iron utensils and use them daily. Looks like a few more will be added to the collection. LOL! Thanks for the info.
  12. Grilled London Broil

    The London Broil looks really good. I've used it mainly for jerky but have on occasion, used it sliced thin for sandwiches. Using a Jaccard on the next one seems like a good idea. JDEaston - here is an example of a Jaccard which is used to tenderize meat by piercing it with several small sharp blades. https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6
  13. Intro and a cool story

    Nice score!!! Welcome to the forum and the world of Kamado cooking. That unit looks like a K7 from Richard Johnson and is in great shape. It appears to be one of his earlier models because of the wheel base design. He changed to a tiled base with wheels on later units. There are a couple of threads on this site under the "Other Kamados" section here... https://www.kamadoguru.com/forum/46-other-kamados/ with information about restoring this brand.
  14. I've experienced this issue from time to time and I mainly use mesquite lump charcoal. Just about all of my cooks are in the 300 - 375/400 degree range and I don't cook low & slow on my K's. I've noticed that whatever it is coats the inner surface of the K and the undersides of grates and deflectors. I've not noticed any of it getting on the food. I did some searching on the net and found others have encountered this also but no one seems to know what causes it. I kind of thought it was something in the particular bag of lump but really don't know.